Curbside Cocktails: Yucatán, Chaac Chaya

Playa del Carmen


Get transported to the beautiful swimming holes of the Yucatán while Fatima Leon of Playa del Carmen’s Almirante Pech makes a tequila cocktail with chaya leaf and xtabentún.

Chaac Chaya

  • 1 chaya leaf
  • 2 pineapple cubes
  • 1/2 oz lemongrass syrup*
  • 1/4 oz pineapple vinegar*
  • 1/2 oz xtabentún (anise and honey liqueur)
  • 1 1/2 oz Herradura tequila plata

Garnish: Chaya leaf
Glass: Rocks

*Lemongrass syrup: Bring 600 mL of water and 200 grams of lemongrass to a boil. Reduce heat, add 400 grams sugar, and let simmer for 10 minutes.

*Pineapple vinegar: Cut up one pineapple (about 400 grams) and place it in a vacuum-sealed bag with 400 mL of apple cider vinegar and 10 grams of rosemary. After one week, open and strain.  

Like what you see? Check out another Curbside Cocktails: Yucatán video here.

Curbside Cocktails is a globe-trotting series that features fascinating destinations and all of the can’t-miss regional drinks you need to know about. Get ready to drink like a local.

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